Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion (diced)
- 3 whole carrots (diced)
- 3 celery stalks (diced)
- 6–8 cups low-sodium beef broth
- 1 can cannellini beans (drained and rinsed)
- 1 can chickpeas (drained and rinsed)
- 8 ounces tomato sauce
- 3/4 cup dried orzo pasta
Instructions
- In a large soup pot, heat olive oil over medium-high heat. Add ground beef and cook until browned; drain excess fat.
- Add diced onion, carrots, and celery to the pot; sauté for about 3–4 minutes until tender. Stir in minced garlic and cook for another minute.
- Pour in low-sodium beef broth, tomato sauce, beans, crushed tomatoes, and seasonings. Bring to a boil then reduce heat to medium-low. Cover and simmer for about 25–30 minutes until vegetables are fork-tender.
- Add uncooked orzo pasta and cook for an additional 8–10 minutes until al dente.
- Serve hot with optional garnishes like grated Parmesan cheese or chopped parsley.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 65mg